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  • 6 cups Organic all-purpose (non-bleached, non-bromated) white flour
  • 3 Tablespoons salt
  • 1 1/2 Cup Jane's Sourdough Starter
  • 3 cups warm water


Mix together 6 cups Organic all-purpose white flour and salt into a large ceramic bowl; Dissolve 1 1/2 Cup Jane's Sourdough Starter into 3 cups warm water, stir, and pour into flour. Stir with large spoon until completely mixed. If it is too dry add a small splash of water; if it is too sloppy, add a little more flour.

Cover dough and leave it for 8-10 hours in a warm, dark space. (In winter, I heat my oven to 150 degrees, turn it off, and add a sticky tag saying "OVEN OCCUPIED".)

Folding the dough (right click on link-> video):first, to prevent dough from sticking, thoroughly wet your hands. Reaching to the far end of the bowl, gently, with your fingers, pull the dough away from bowl as you grasp two handsfull and slowly raise it preparing to fold it onto the near side of the bowl. Caution! Do this slowly as the gluten strands have begun to develop and you don't want to break them.Once the first fold is done rotate the bowl 180 degrees and fold back the dough. Then do the each side by rotating the bowl 90 degrees. Cover the bowl with plastic wrap and put the covered bowl in the bottom of your refrigerator (or put it on the porch if the overnight temperature is well above freezing!). You can leave it to proof one or two days. Remove from refrigerator 8-10 hours before you plan to bake pizza and carefully Fold the dough once again as described, above.


When you are ready to cook,
  • Preheat a Cruset pot of cast iron and enamel to 500F with the lid on: 
    • Spread a sheet of parchment paper over the top of a large cast iron frying pan and plop the dough on. Take the Cruset pot from the oven and remove the lid, being careful not to touch the sides! Carefully grab both sides of the parchment paper, lifting the dough into the Cresey pot, score the top with a sharp blade, and return the cover. Bake 20 minutes at 500 degrees, then lower oven temperature to 450 and remove the lid. Cook at 450 for another 30-40 minutes until crust is a dark, golden brown.
  • Remove from oven and knock it out of the pot to cool on a rack. Tapping loaf on the bottom should produce a hollow sound indicating it is done.


Sourdough Bread





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